Atchison Farmers Market
Fresh, Friendly, Local
Market E-Newsletter for Saturday, June 6, 2015
“Rain, rain, go away, come again – in July and August!”
Susan Turnbull, Downtown Coordinator and original owner of Marigold’s, will present the first of four Festivals at the Market this Saturday. At 9 a.m. she will show how to fix “Mason Jar Salads”. She will also talk about how to get the most out of your produce and the best way to keep various types of produce fresh. She will be in front of the sparkling Farmers’ Market sign under the 5th Street viaduct.
Don’t forget to register for the monthly Bundle Give Away of produce that takes place on the first Saturday of each month. Lynn Hoffman, our market manager, has the forms for you to complete.
Lynn can also assist you if you need to use your credit, debit, or SNAP card at the market. We also accept Chamber of Commerce gift cards and Kansas Senior Farmers Market Nutrition Program coupons. And, of course, you may purchase Atchison Farmers’ Market gift certificates to give as gifts to your family and friends. This would be a great Father’s Day gift.
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This week’s vendors:
Birdsong Farms – Gina Black Handmade pastas cut and flavored
Black Betty Catering – Tiffany Boaldin Homemade organic biscuits & sausage gravy, pork & green child stew over jalapeno & cheddar puff bowls, hand pies, oatmeal cream pies, chicken eggs, bantam chicken eggs, and duck eggs.
Cedar Lane Farm – Carrie Kesse & Kirk Russell Salad mix, radishes, salad turnips, Swiss chard, snow peas, eggs from organic and grass fed hens, tomato, pepper, and herb bedding plants – all grown chemical free.
Debbie Dooley Eggs and goat milk soap, cinnamon rolls, and angel food cakes.
Earl Farms (Dan and Trina Earl) Onions, lettuce, spinach, eggs and possibly peas
Elias Honey – Chuck Elias Limited number of quarts of gooseberries, 2, 8, 16, 24, 32, and 80 ounce containers of local honey and flavored honey straws
Genova Farms Produce – Debbie Genova Kale, radishes, green onions, sugar snap peas, and lettuce
Ghost Roast – Rita and J.D. Hartman, Zach Wolfe and Melissa Wolfe Gone this Saturday. Will return next Wednesday
Long View Farm – Gunther and Betty Fischer Arugula, bok choi, green onions (scallions), mixed lettuces, three varieties of kale, Swiss chard, garlic scape, broccoli, asparagus, French and whole wheat breads made with organic flour, rhubarb, pastured brown chicken eggs, cut flowers, and homemade jams – produce grown chemical free.
L&R Farms – Monie Frakes Asparagus, rhubarb, peas, Spring Blend lettuce, Green leaf lettuce, spinach, green onions, radishes, cauliflower, kohlrabi, kale, broccoli, white turnips, collards, sweet potatoes, and bedding plants
Lyn Hoffman (Market Manager) Salsas, relishes, jams, jellies, fruit butters, fruit breads, and dog bisquits.
Mallow Farm – Barbara Bramble & Jim Mallow Herb planters, cherry tomato hanging baskets, herb plants (many varieties), tomato and pepper bedding plants, some flower and vegetable plants.
McLenon Produce – Rob and Pat McLenon Back when more produce is ready
The Pie Lady – Emily Koehn Gone this week, back next Saturday.
Providence Hill Farm – Christy Harris Artisan breads made with locally grown organic wheat, brown eggs, goat milk soap and lotion.
The Tortilla Man – Gilbert Gasper Regular and whole wheat homemade tortillas
Wide Horizon Farm – Karen Soyland Green onions, cookies, blueberry coffeecakes, pineapple upside down cakes, yeast rolls, cinnamon raisin bread, and fruit pies.
Other vendors may also be present.
Here is an easy supper dish using produce (kale, eggs, and onions) from the market:
Hearty Kale Salad
From EatingWell: September/October 2011
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
Makes: 4 servings, about 1 1/2 cups each, Active Time: 25 minutes, Total Time: 25 minutes
- 6 cups very thinly sliced kale (about 1/2 large bunch), tough stems removed (see Note)
- 2 hard-boiled eggs (see Tip), coarsely chopped
- 2 slices center-cut bacon
- 2 tablespoons extra-virgin olive oil
- 1/2 cup chopped onion
- 1 1/2 cups sliced button mushrooms
- 2 tablespoons red-wine vinegar
- 2 teaspoons whole-grain mustard
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- Place kale and eggs in a large bowl.
- Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
- Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to combine.
Tips & Notes
- Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.
- Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.
Per serving: 182 calories; 12 g fat (2 g sat, 7 g mono); 97 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 9 g protein; 3 g fiber; 268 mg sodium; 623 mg potassium.
Nutrition Bonus: Vitamin A (312% daily value), Vitamin C (205% dv), Potassium (18% dv), Calcium (16% dv)